Pumpkin Cheesecake Dip

I needed one more excuse to use my homemade pumpkin puree and homemade pumpkin pie spice mix and this is a GREAT way to use both.  I made pumpkin dip last year and followed a recipe with powdered sugar……it was WAY to sweet.  So, this year I decided to come up with my own pumpkin dip.  I was aiming for rich, creamy and naturally sweetened.  It took me a couple tries to perfect it, and I’m excited to shared it with you just in time for Thanksgiving!

Pumpkin Chesecake Dip

Rich, creamy, and sweetened with 100% maple syrup……yummmmm!

Pumpkin Cheesecake Dip
 
Author:
Ingredients
  • ½ cup heavy whipping cream
  • 1 teaspoon vanilla
  • 1¾ cups pumpkin puree or one 15 oz. can
  • 1 8oz package of cream cheese, softened
  • 1 teaspoon pumpkin pie spice mix
  • ½ cup maple syrup
  • liquid stevia, powdered sugar (optional)
  • Graham crackers and apples for dipping
Instructions
  1. Whip together the heavy cream and vanilla until soft peaks form.
  2. In a separate bowl blend together the rest of the ingredients until smooth then fold in the whipped cream.
  3. Give it a taste, if you think it needs to be sweeter you can add a little more maple syrup or stevia or a little powdered sugar. We usually add about 10 drops of liquid stevia, and that does the trick.

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Easy Homemade Pumpkin Puree and Roasted Pumpkin Seeds

We grew LOTS of sugar pumpkins this year.  I gave away several and we still have about a dozen left for us to enjoy.

Sugar pumpkins growing in the garden

Making your own pumpkin puree for all those fall recipes is great, and you can put left- overs in the freezer for later.  With this easy method of baking the pumpkin you don’t need to worry about loosing any body parts when you cut the pumpkin up because you put the whole darn thing in the oven (pre-heated to 375°) and bake it whole…..

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I put the pumpkins on a cookie sheet just in case of any drips.  It will take 30 minutes to 1 hour and 30 minutes to get done.  It all depends on how big your pumpkins are.  You can use the big pumpkins to make pumpkin puree, but the small sugar pumpkins have a sweeter more pumpkiney flavor.  My spell check is telling me that pumpkiney is not a word, but you get my point, right? (pumpkinie, pumpkiny, pumkiney, pumpkinish…..one of these should totally be a word!)  These two took about 45 minutes to get done.  When you can poke a sharp knife into the pumpkin easily, it’s done.

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Let them cool down enough to handle, then peel them.

Homemade Pumpkin PureeEasy Pumpkin Puree

 

 

 

 

 

 

 

 

Cut your peeled pumpkin in half, spoon out the “guts” and separate the seeds.

Homemade Pumpkin Puree

Take the “meat” of your pumpkin and puree it in a food processor or blender.

Homemade Pumpkin PureeHomemade Pumpkin Puree

 

 

 

 

 

 

 

 

Now you can use it in any recipe calling for pumpkin puree and put any leftovers in the freezer.

homemade pumpkin puree

Now, take the pumpkin seeds, rinse them off and dry them.  These two little pumpkins gave me a little more than a cup of seeds, so I added 1 tablespoon of olive oil with 1/2 teaspoon of seasoning salt and 1/2 teaspoon of garlic salt.  I stirred it all together coating all the seeds and poured them on a cookie sheet, then sprinkled some pepper on them.

Roasted pumpkin seeds

Pre-heat the oven to 325° and bake the seeds for 5 to 20 minutes.  Check them every 5 minutes and give them a little stir.  These took about 17 minutes.

roasted pumpkin seeds

This is just a basic recipe for roasted pumpkin seeds so feel free to add any seasonings you like!

A few tips: One 15oz can is equal to 1 3/4 cups pumpkin puree – If you have chickens, feed them the guts and skin from your pumpkin and you will have wasted NONE of your pumpkin!  If you don’t have chickens the compost pile is a great place for the “extras”.

Easy Homemade Pumpkin Puree and Roasted Pumpkin Seeds
 
Author:
Ingredients
  • For Pumpkin Puree:
  • 1 or 2 pumpkins
  • _____________________________________________________________________________
  • For Roasted Pumpkin Seeds:
  • 1 cup of washed and dried pumpkin seeds
  • 1 tablespoon olive oil
  • ½ teaspoon seasoning salt
  • ½ teaspoon garlic salt
  • Black Pepper
Instructions
  1. For the pumpkin puree: Put your whole pumpkin(s) in the oven at 375°. Depending on the size of your pumpkin it will take from 30 minutes to 1 hour and 30 minutes to cook. When you can easily poke a sharp knife in the pumpkin it's done. Let your pumpkin(s) cool until you can easily handle them. The skin will peal off easily, then cut the pumpkin in half and spoon out the guts and seeds. Place the "meat" of your pumpkin in a food processor or blender and puree.
  2. -------------------------------------------------------------------------------------------------------------
  3. For the roasted pumpkin seeds: Pre-heat the oven to 325° Separate the seeds from the guts then rinse and dry the pumpkins seeds. Take your dried pumpkin seeds and stir in the olive oil, seasoning salt and garlic salt. Spread the seasoned seeds out on a cookie sheet and sprinkle a little black pepper on them. Bake the seeds for 5 to 20 minutes. They will burn easily so check on them and give them a little stir every 5 minutes.

Here are a couple recipes that call for pumpkin puree:

Fluffy Pumpkin Pancakes

Pumpkin Pancakes

 

 

 

and Pumpkin Chip Bread/Muffins

Pumpkin Chip Bread

 

 

Fluffy Pumpkin Pancakes – Plus 5 Other Fall Recipes!

Happy October, the month of everything pumpkin!

Pumpkin Pancakes

This morning, Mary came out of her room with a big fluffy blanket wrapped around her shoulders, and announced: “It finally feels like fall, it’s cloudy and wet outside and I smell pumpkin pancakes!”  I had to smile because she is TOTALLY right.  There is a definite feel of fall around here and I’m so ready for it!

Fluffy Pumpkin Pancakes

These hearty pancakes are a wonderful fall morning treat.  If you don’t have pumpkin pie spice mix on hand here is a link to my easy homemade mix.

Fluffy Pumpkin Buttermilk Pancakes!
 
Author:
Recipe type: Breakfast
Serves: 10
Ingredients
  • 1 & ¾ cups buttermilk
  • 2 eggs
  • ¼ cup maple syrup plus more for pouring on top
  • 2 teaspoons vanilla extract
  • ½ cup pumpkin puree
  • 2 cups all purpose flour
  • 1 tablespoon pumpkin pie seasoning
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
Instructions
  1. Put the first five ingredients into a bowl and whisk together.
  2. Put the rest of the ingredients in another bowl and mix.
  3. Then pour the dry ingredients in with the buttermilk mixture and stir gently just until mixed. Let the batter sit (for bout 10 min) while your skillet heats to medium low.
  4. Put a little butter into the skillet when it's hot and then WITHOUT stirring your batter scoop about one third of a cup out and fry it in the butter.
  5. Let them cook for a couple minutes on both sides until golden brown and not doughy in the middle.
  6. This recipe will make about 10 pancakes and they are wonderful served with butter and warm maple syrup!

Here are a few more fall recipes you might like to try out.

Easy Slow Cooker Applesauce

Easy slow cooker applesauce.

Fall Smoothies

Tasty fall smoothies.

Pumpkin Pie Spice Mix

Homemade pumpkin pie spice mix that I use in most of these recipes!

Pumpkin Chip Bread

Pumpkin chip bread.

Spiced Pear Butter

Spiced pear butter.

I’m going to go grab a hoodie and go for a walk.  Have a super day!

This recipe was shared at: The Weekend Potluck

Pumpkin Chip Bread or Muffins

Pumpkin Chip Bread

Here is the first recipe I’m sharing that uses my homemade pumpkin pie spice mix.  This is so perfect for a cool fall day, and as a bonus it will make your house smell like fall too!

Pumpkin Chip Bread

5.0 from 1 reviews
Pumpkin Chip Bread or Muffins
 
Author:
Recipe type: Quick Bread
Ingredients
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 3 eggs
  • ¼ cup plain Greek yogurt
  • ¾ cup butter - melted
  • 1 cup all purpose flour
  • ⅔ cup whole wheat flour
  • 1 cup sugar
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon Pumpkin Pie Spice Mix
  • 1 cup chocolate chips plus ¼ cup for sprinkling on top
Instructions
  1. In a mixer or large bowl combine the pumpkin, vanilla, eggs, butter and yogurt. In a separate bowl stir together flours, sugar, salt, baking powder & soda, and Pumpkin Pie Spice mix. Pour dry ingredients into the mixer and blend well. Fold in the 1 cup of chocolate chips. Grease a loaf pan, pour batter in and sprinkle remaining chocolate chips on top. Bake at 350 degrees for 60 to 75 minutes.

Pumpkin Chip BatterNote: If you don’t have plain yogurt you could substitute sour cream and you could also substitute apple sauce for the butter.  I used organic sugar but sucanat would also work.  I also used a little less sugar and chocolate chips and it was still yummy, yummy!

Pumpkin Chip MuffinsInstead of bread you can make muffins.  These are the jumbo muffins and they took about 30 minutes to get done.  The smaller regular size muffins take about 20 minutes.  Be sure to grease your muffin tins and fill them about 2/3 full…..yummm!

This recipes was adapted from: Java Cupcake

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